Beet potato gnocchi & sage infused oil by Emmanuel Renaut

Cook the potatoes with the skin on coarse salt in the oven at 160° for 1 hour.

During the cooking, prepare the broth:

Peel the celery root and put the skins in the oven to dry.
Heat the broth and then add the diced celery.
Once the skins are dry and roasted, add them to the broth.
Season (salt, pepper) then filter.

Cut thin slices of Beaufort and beet. Cut 12 slices of Beaufort cheese and 12 slices of beet. Wrap them in film (so that they don’t dry out), then set them aside.

Cut the potatoes in half, take the pulp and pass it through a fine sieve. Mix with a spatula: 400g of potato pulp with 1/2 egg, 80g of flour and 2g of salt.

Shape the gnocchi into rolls and cut into small pieces. Poach the gnocchi in simmering salted water. When they rise to the surface, take them out on a baking tray with a little sage olive oil.

Glaze the gnocchi in beet juice with a knob of butter.

Dress the gnocchi in a soup plate, and place 2 slices of Beaufort cheese and 2 slices of beet on each plate. Serve the stock hot with a few drops of olive oil and sage.